Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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    Browned Butter Graham Crackers

    Um, holy moly. This is the first recipe in our match-up. It's an exclusive recipe to this site--and the first-ever look at one of the pairings in our new book, À LA MODE. Check it out right here. We hope the book is on your must-have summer list. But for now, the cookie before the ice cream.

    If you want to listen to the podcast that features this recipe--laughs are up!--check out the media player in the middle of the main recipe page, pulling down the menu at top center to find the right episode. Or click here for the podcast on iTunes. (And, um, rate us, maybe, so others can find our podcast.) Or click the link at the bottom of this page to hear the podcast right in your browser.


    Yield: 16 graham crackers

    • 6 tablespoons unsalted butter
    • 1 1/2 cups graham flour
    • 1/2 cup all-purpose flour
    • 1/2 cup packed dark brown sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon ground cinnamon
    • At least 1/4 cup whole or low-fat milk
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract


    Oven rack: center

    Oven temperature: 350°F


    To make the batter:

    1. Melt the butter in a small saucepan set over low heat, then stir and continue cooking until light amber brown, 2 – 3 minutes. Remove from the heat (the butter will continue to brown in the pan) and cool to room temperature, about 45 minutes.

    2. Mix the graham flour, all-purpose flour, brown sugar, baking soda, salt, baking powder, and cinnamon in a large bowl until uniform.

    3. Whisk 1/4 cup milk, honey, and vanilla in a second, smaller bowl until smooth. Stir both this milk mixture and the browned butter (including its separated solids) into the flour mixture to form a soft, moist dough, adding more milk in 1-tablespoon increments until it can easily form a not-sticky dough.

    To bake the cookies:

    4. Trim a sheet of parchment paper to match an 11 x 17-inch lipped baking sheet; set the parchment paper on your work surface. Dust the parchment paper with flour, then set the dough on it. Use a lightly floured rolling pin to roll into a 10 x 15-inch rectangle. Transfer the dough and parchment paper together to the baking sheet.

    5. Use a small, sharp knife to cut the dough in half lengthwise without pressing all the way through to the parchment paper—in other words, cut through the dough but not the paper. Slice into 16 smaller rectangles by making seven equidistant cuts widthwise in the same manner. Prick each smaller rectangle several times with the tines of a flatware fork.

    6. Bake until set, firm, and browned, about 25 minutes. Transfer the baking sheet to a wire rack and cool to room temperature, about 1 hour. Break the large cookie into its smaller graham crackers.

    Store: In a sealed container at room temperature for up to 3 days or in the freezer for up to 2 months.

    Browned Butter Graham Crackers

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